Combine the cornbread dressing and the cheese.

Mix to combine.

Combine flour, poultry seasoning, salt, and pepper in a small bowl.

Beat eggs and milk together in a second bowl.

Add the Panko crumbs in a third bowl.

Dredge each ball through the flour mixture and shake off any excess.

Transfer each dressing ball to the egg mixture and evenly coat.

Roll each ball in the Panko crumbs until evenly coated.

Set each stuffing ball on a plate and allow to sit for a few minutes to allow the coating to stick.

Heat oil in a deep-fryer or large saucepan to 375F.

Working batches of 4 or 5, carefully place the cornbread dressing balls in the oil and fry until all sides are golden brown.

Remove to a paper-towel-lined plate to drain.

Continue until all the dressing balls are fried.

Keep in a 250F oven to keep warm until serving.

Combine equal parts sour cream and leftover cranberry sauce.

Stir to combine.

Serve with the fried cornbread dressing balls.

Enjoy!